1⁄2 kg chicken fillets
Marinate it with ginger
Garlic 1 tablespoon
1⁄2 teaspoon pepper
2 tablespoon mayo
Machacho lemon and herbs 1 tablespoon
Machacho peri peri sauce or marinate 2-3 tablespoon
Fresh cream 1⁄4 cup
Cayenne pepper 1 teaspoon (optional)
Mix all ingredients together and keep in fridge for 1-2 hours or overnight for best result.
Cook in preheated oven on 200;C. Cover with foil. When chicken is tender and light brown. Grill it for 2-3 minutues.
Pour sauce over the chicken and serve with salad and chips.
Butter 2 tablespoon
Oil 1 tablespoon
1 teaspoon cayenne pepper
1⁄2 cup fresh cream
2-3 tablespoon mayo
1⁄2 teaspoon haldi
2 teaspoon lemon and herb sauce
2 teaspoon peri peri sauce
Mix all ingredients.
On slow flame. Give just one boil.
Pour over the chicken.
and serve hot.